关键词:  , 桔皮粉, 冰淇淋, 粘度, 膨胀率, 抗融性

Abstract:  ?Citrus peel powder (Cpp) was added into ice cream and its effects were studied, including ice cream mix viscosity, stability, expansivity and anti-fusibility. The effects of Cpp were compared with those of some single stabilizer such as xanthan gum’ Guar gum’ Na-Alginate. Pectin and Gelatin. Further more,the effects, of the mixture of Cpp and Xanthan gum’ Guar gums Na--Alginate or Gelatin were also studied respectively. The results showed that Cpp was not as effective as other gums in producing viscosity, but it was more effective than others in ice cream expansivity, anti-fusibility and stability. The characteristics of gelatin was improved significantly when mixed with Cpp, Cpp could also present synergistic effect when mixed with xanthan gum.

Key words:  , ?Citrus peel powder； Stability； Anti fusibility； Viscosity； Expansivity；